Italian Rigatoni Casserole Recipes

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ITALIAN SAUSAGE RIGATONI BAKE



Italian Sausage Rigatoni Bake image

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

ITALIAN RIGATONI CASSEROLE



Italian Rigatoni Casserole image

Italian sausage gives this rigatoni casserole its continental name, but for hearty appeal it has to share credit with ground beef and mushrooms.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

1 lb. rigatoni pasta, uncooked
1/2 lb. ground beef
1/2 lb. Italian sausage
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (4 oz.) mushroom pieces and stems, drained
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup OSCAR MAYER Pepperoni slices

Steps:

  • Heat oven to 375°F.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, crumble meat into large skillet; cook on medium heat until done, stirring frequently. Drain.
  • Return meat mixture to skillet; stir in pasta sauce, mushrooms and 1 cup cheese.
  • Drain pasta. Add to pasta sauce mixture; mix lightly.
  • Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with pepperoni and remaining cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 610, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1110 mg, Carbohydrate 69 g, Fiber 5 g, Sugar 8 g, Protein 32 g

ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)



Italian Casserole (Rigatoni and Cheese With Tomato Sauce) image

Make and share this Italian Casserole (Rigatoni and Cheese With Tomato Sauce) recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 8

1 lb rigatoni pasta or 1 lb elbow macaroni
2 (15 ounce) cans tomato sauce
2 teaspoons dried oregano (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon salt
3 garlic cloves, chopped
1 lb swiss cheese or 1 lb mozzarella cheese, sliced thin
1/2 cup butter, melted (1 stick)

Steps:

  • Preheat oven to 350°F.
  • In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
  • Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
  • Add sauce to pasta and toss to coat.
  • In a baking dish, arrange pasta and cheese in layers, ending with cheese.
  • Pour melted butter over all.
  • Bake, covered, for 15 minutes.
  • Uncover, and bake for another 15 minutes.
  • To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
  • To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.

Nutrition Facts : Calories 458.3, Fat 24.1, SaturatedFat 14.5, Cholesterol 104.4, Sodium 727.6, Carbohydrate 41.7, Fiber 2.9, Sugar 5.1, Protein 20

CHEESY SAUSAGE RIGATONI



Cheesy Sausage Rigatoni image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound rigatoni
1 onion, finely diced
2 tablespoons olive oil
1 1/2 pounds Italian sausage
1 teaspoon crushed red pepper flakes
Two 25-ounce jars marinara sauce
Two 8-ounce balls fresh mozzarella, cut into large cubes
1/2 cup grated Parmesan
Minced fresh parsley, for garnish

Steps:

  • Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
  • Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
  • To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
  • When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

SEVEN-LAYER RIGATONI



Seven-Layer Rigatoni image

Treat your family with this cheesy casserole made with pasta, sausage and veggies - perfect for Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 9

3 cups uncooked rigatoni pasta (9 ounces)
1 lb bulk Italian sausage
1 can (28 ounces) crushed tomatoes, undrained
3 cloves garlic, finely chopped
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1 package (8 ounces) sliced fresh mushrooms (3 cups)
1 jar (7 ounces) roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2 1/2 cups shredded mozzarella cheese (10 ounces)

Steps:

  • Heat oven to 375°F. Spray rectangular baking dish 13x9x2-inches, with cooking spray. Cook and drain pasta as directed on package.
  • While pasta is cooking, cook sausage in 10-inch skillet over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Mix tomatoes, garlic and basil.
  • Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.
  • Bake uncovered 35 to 40 minutes or until hot and cheese is golden brown.

Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 50 mg, Fiber 3 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 6 g, TransFat 0 g

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

RIGATONI CASSEROLE



Rigatoni Casserole image

This was my favourite meal growing up as a kid. My Mom always let us pick the family's meal on our birthdays, and I always picked this, even though my Mom didn't like using the oven in the heat of August. I still love it today! It is my "comfort food" and I make it often. It is great for dinner parties, too. Add some garlic bread and a salad and you have a great meal!

Provided by esm4877

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
0.5 (900 g) bag rigatoni pasta
1 green pepper, diced
1 small onion, diced
1 cup fresh mushrooms, sliced
1 (700 ml) jar pasta sauce
1 (8 ounce) package mozzarella cheese (small size)
2 tablespoons parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon parsley

Steps:

  • Preheat oven to 350 degrees.
  • Prepare rigatoni noodles according to package directions. When pasta is done, drain water and put pasta into a large casserole dish.
  • While pasta is cooking, brown ground beef in a frying pan. Add seasonings. When it is about halfway done, add mushrooms, peppers, and onion. Drain when meat is brown.
  • Add pasta sauce to the meat and vegetables and simmer for 10-15 minutes.
  • While the sauce is simmering, grate the cheese.
  • Put sauce mixture, parmesean cheese, and grated cheese into the casserole dish. Mix well. Cover.
  • Cook in oven for 30 minutes at 350 degrees.
  • I always add a bit more parmesean cheese onto my serving before eating.
  • Enjoy!

Nutrition Facts : Calories 669.8, Fat 26.5, SaturatedFat 11, Cholesterol 145.7, Sodium 891, Carbohydrate 70.2, Fiber 3.6, Sugar 13.4, Protein 36.7

LAYERED RIGATONI BAKE



Layered Rigatoni Bake image

Enjoy your dinner with this delicious pasta and cheese layered casserole made using spinach and Muir Glen™ organic tomatoes - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 15

1 package (16 oz) uncooked rigatoni pasta
1 medium onion, chopped (1/2 cup)
1 tablespoon butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups fat-free (skim) milk
1 container (15 oz) low-fat ricotta cheese, drained on paper towels
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
2 packages (1 oz each) fresh basil leaves
1/2 cup Progresso™ panko crispy bread crumbs
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package except omit salt; keep warm.
  • Spray 3-quart saucepan with cooking spray; heat over medium heat. Add onions to saucepan; cook and stir 1 minute. Add butter and flour; cook 2 minutes, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk with wire whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in ricotta cheese and spinach.
  • In separate 3-quart heavy saucepan, heat oil over medium heat; add tomatoes to oil, crushing tomatoes with spoon. Stir in basil, salt and pepper; cook uncovered about 10 minutes, stirring occasionally, until mixture begins to simmer and basil wilts. Remove from heat; discard basil.
  • Over bottom of baking dish, spread half of the tomato sauce (1 1/4 cups). Arrange half of the pasta, 7 rows lengthwise by 9 or 10 rows widthwise, over tomato sauce. Spread half of the ricotta mixture (2 cups) over pasta. Repeat layers, ending with ricotta mixture. Sprinkle with bread crumbs and Parmesan cheese.
  • Bake uncovered 30 minutes or until hot and bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g

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